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Upside-down Pumpkin Pie

Upside-down Pumpkin Pie

Upside-down Pumpkin Pie or Pumpkin Cobbler

6 eggs
29 oz. can of pumpkin
1 cup sugar
2 t. pumpkin pie spice
2 t. cinnamon
1 can of evaporated milk
1 box yellow cake mix
1 cube of margarine
Preheat oven to 350 degrees. Mix first 5 ingredients in order with a wire whisk. Pour into a 9x13 greased baking pan. Melt margarine and mix into dry cake mix until crumbly. Sprinkle the crumb mixture over the pumpkin mix. Bake for 50 minutes. Cool slightly before serving. Serve with vanilla ice cream or whipped cream.

Some people call this Pumpkin Cobbler, but we think that Upside-down Pumpkin Pie is more fitting. This is our most often made pumpkin recipe because it is so delicious, easy to make, and feeds a crowd. We eat it warm from the oven with vanilla ice cream or chilled from the fridge with Cool Whip. Thanks to Cambria Blair for sharing this delicious recipe!